Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

International Journal of Dairy Technology

Volumn 61, Issue 2, 2008, Pages 133-140

  Dagdemir, Elif ^a   Ozdemir, Salih ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Acidifying activity; Identification; Indigenous lactic acid bacteria; Proteoloytic activity; Turkish White Pickled cheese

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS AVIUM; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS BIFERMENTANS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOCOCCUS;

EID: 41849148659     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00394.x     Document Type: Article

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